After a few days straight of my favorite Tomato Meat Sauce (don’t even miss the pasta), laden in tallow and olive oil, as well as sauteed kale in lard and eggs, I’m feeling a bit sluggish… I love grease, meat, thick stews, but sometimes it’s too much. That’s why I’m looking forward to the chicken stock I made (again) a few nights ago – that stuff goes fast! Just broth, choy, sesame oil and sriracha! (also, this time I used less water to just cover the bones and feet, so it turned out perfectly gelatinous)
I’ll probably poach a few eggs as well, but I’m going to keep the grease to a minimum over the next few days. I’ll throw in more steamed greens and veggies to help cleanse my system. Sometimes it defeats the purpose of eating greens when they’re drenched in pork product 🙂
Also, my pops tried some Kale Chips he made himself the other day, and recommended I try it too. So, I’ll be picking up some Red and Green Kale this afternoon to prepare as a New Year’s snack for tomorrow; that and deviled eggs!
Crispy Kale Recipe
The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture…thus steaming instead of crisping. I’ve also found that the convection setting on my oven works really well too – I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark – the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they’ll be burnt and bitter). Remove from oven, sprinkle with salt and serve.
Looking forward to a healthier, leaner, more primal new year (and new me)!
P.S. Pops… if you liked the Kale Chips, you’ll also like the seaweed snacks I brought over 😉